CakesNorth AfricanMedium

Sourdough Eid Orange Blossom and Pistachio Crumb Cake

Name: Sourdough Eid Orange Blossom and Pistachio Crumb Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: North African
Ingredients: 1 cup (240 ml) sourdough discard, at room temperature, stirred; ½ cup (115 g) unsalted butter, softened, softened to room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1½ teaspoons (7½ ml) orange blossom water; ¾ cup (120 g) fine semolina (durum wheat); ½ cup (65 g) all-purpose flour; 1½ teaspoons (7½ g) baking powder; ¼ teaspoon (1½ g) fine sea salt; 2 tablespoons (30 g) honey, such as orange blossom honey; ¼ cup (60 g) cold unsalted butter, cut into small cubes, cold, cut into ¼-inch cubes; ⅓ cup (75 g) packed light brown sugar; ¾ cup (100 g) unsalted roasted pistachios, shelled and roughly chopped, roasted, roughly chopped into ¼-inch pieces; ⅓ cup (45 g) all-purpose flour; fine sea salt, pinch

From the MyKitchenBank Kitchen

A tender, aromatic Eid celebration cake built on sourdough discard and fine semolina, perfumed with orange blossom water and topped with a crunchy pistachio crumb. The crumb topping adds texture and visual appeal while the cake stays moist beneath. Perfect for sharing during Eid gatherings or as an elegant dessert.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 1 cake (8×8-inch / 20×20 cm), 12 slices

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Ingredients

12 servings

For the cake
1 cup (240 ml) sourdough discard, at room temperature, stirred
½ cup (115 g) unsalted butter, softened, softened to room temperature
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1½ teaspoons (7.5 ml) orange blossom water
¾ cup (120 g) fine semolina (durum wheat)
½ cup (65 g) all-purpose flour
1½ teaspoons (7.5 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
2 tablespoons (30 g) honey, such as orange blossom honey
For the pistachio crumb topping
¼ cup (60 g) cold unsalted butter, cut into small cubes, cold, cut into ¼-inch cubes
⅓ cup (75 g) packed light brown sugar
¾ cup (100 g) unsalted roasted pistachios, shelled and roughly chopped, roasted, roughly chopped into ¼-inch pieces
⅓ cup (45 g) all-purpose flour
fine sea salt, pinch

Equipment (8)

8×8-inch (20×20 cm) square cake pan
Parchment paper
Medium bowl
Large mixing bowl
Whisk or electric mixer
Measuring cups and spoons
Knife (for chopping pistachios)
Spatula

Steps

Before you start

Preheat oven to 350°F (175°C)
Line an 8×8-inch (20×20 cm) square cake pan with parchment paper
Have all ingredients at room temperature
Measure sourdough discard after stirring it in its container

1
Make the pistachio crumb
- In a medium bowl, combine the cold butter cubes, brown sugar, all-purpose flour, pistachios, and a pinch of salt.
- Using your fingertips, gently rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible.
- The mixture should hold together lightly when squeezed but remain crumbly.
- Set aside.
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Ready when: Mixture resembles coarse breadcrumbs with pea-sized butter pieces
Tip: Keep the butter cold so the crumb stays distinct and doesn't become dense.
2
Cream butter and sugar
- In a large bowl, beat the softened butter and granulated sugar together using a whisk or electric mixer on medium speed for 2–3 minutes until pale, fluffy, and light.
- This aerates the batter and helps the cake rise evenly.
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Ready when: Mixture is pale, fluffy, and noticeably lightened in color
Tip: Do not skip this step; proper creaming is key to a tender crumb.
3
Incorporate eggs and flavorings
- Add the eggs one at a time, beating well after each addition until fully incorporated and the mixture looks smooth.
- Pour in the orange blossom water and honey, then beat again until everything is well combined.
- The batter will look silky and may increase slightly in volume.
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Ready when: Batter is smooth, uniform in color, and fully combined
Tip: Add eggs gradually so they emulsify and don't cause the batter to split or curdle.
4
Fold in sourdough discard
- Add the room-temperature sourdough discard to the batter and fold gently using a spatula until just combined.
- Do not overmix—the batter should be marbled slightly with the discard at first, then fully blended after a few more folds.
- The sourdough adds tang and complexity to the crumb.
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Ready when: Sourdough is fully incorporated with no white streaks visible
Tip: Fold, don't stir, to keep the batter light and airy.
5
Mix dry ingredients
- In a separate small bowl, whisk together the fine semolina, all-purpose flour, baking powder, and fine sea salt.
- Set aside.
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Ready when: Dry ingredients are evenly mixed with no lumps
Tip: Whisking the baking powder in with the dry mix helps distribute the leavening evenly.
6
Combine wet and dry
- Gently fold the dry ingredient mixture into the sourdough batter in two additions using a spatula, folding until just combined.
- The batter will be thick and slightly grainy from the semolina.
- Do not overmix, as this can toughen the cake.
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Ready when: Dry ingredients are fully incorporated with no visible flour streaks
Tip: Fold gently to maintain the light, airy texture you've built up so far.
7
Transfer to pan and top
- Pour the batter into the prepared 8×8-inch (20×20 cm) cake pan and smooth the top with a spatula.
- Sprinkle the pistachio crumb topping evenly across the surface, pressing down gently so it adheres slightly but stays loose and crumbly.
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Ready when: Topping is evenly distributed and lightly pressed into place
Tip: Don't press the crumb in too firmly or it will compact and lose its texture.
8
Bake the cakeOven 350°F / 175°C
- Bake in a preheated 350°F (175°C) oven for 32–38 minutes, until a toothpick or skewer inserted into the center of the cake (not the crumb top) comes out with a few moist crumbs attached or clean.
- The top should be golden brown and the crumb topping lightly toasted.
- The cake will pull slightly away from the sides of the pan.
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Ready when: Toothpick inserted in center comes out clean or with a few moist crumbs; top is golden brown
Tip: Start checking at 32 minutes; ovens vary. A slightly underbaked center keeps the cake tender.
9
Cool and serve
- Let the cake cool in the pan for 15 minutes on a wire rack or countertop.
- This allows it to set enough to slice cleanly while still being warm and moist.
- Serve warm or at room temperature, optionally dusted with a touch more orange blossom water or a light garnish of pistachios.
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Ready when: Cake is firm enough to cut cleanly but still warm
Tip: Serve from the pan for family-style Eid gatherings, or invert onto a platter for presentation.

Good to know

Tips

Sourdough discard must be at room temperature and recently stirred (not separated with liquid on top). If your discard is very active and bubbly, you can use it straight from the fridge and add 2–3 minutes to the bake time.
Orange blossom water varies greatly by brand. Start with 1.5 teaspoons and taste a pinch of the batter; add more if you like a stronger floral note, but remember it intensifies slightly during baking.
The combination of semolina and all-purpose flour gives a tender crumb with just enough texture. Semolina alone would be too dense; flour alone would lose the subtle sweetness and slight grittiness that makes this cake distinctive.
This cake celebrates the moment and is best served the day it is baked or within 24 hours, when the contrast between the crunchy pistachio crumb and the moist, tender crumb underneath is most pronounced.

Make ahead

The pistachio crumb topping can be made up to 1 day ahead, stored in an airtight container at room temperature. Keep the butter cubes separate from the other ingredients until you are ready to assemble the crumb, or make the crumb fresh on the day of baking for maximum textural contrast.

Storage & reheating

Store the baked cake in an airtight container at room temperature for up to 2 days. The crumb stays moist beneath the crumb topping. For longer storage, wrap tightly and refrigerate for up to 4 days. The cake does not freeze well because the sourdough fermentation and the crumb topping texture are best enjoyed fresh.

Substitutions

orange blossom water → Rose water or finely grated orange zest (1 tablespoon zest mixed with 1 tablespoon fresh orange juice). Rose water gives a different floral note but maintains the Eid cake character. Orange zest offers brightness without the floral perfume.
unsalted roasted pistachios, shelled and roughly chopped → Sliced almonds, chopped walnuts, or a mix of all three. Almonds and walnuts provide a different crunch and flavor profile but are equally traditional in North African desserts.
fine semolina (durum wheat) → Polenta (cornmeal) or additional all-purpose flour (use 1 cup flour total instead). Semolina gives a slightly sweet, tender crumb typical of Mediterranean cakes. Polenta offers a subtle corn flavor; extra flour makes a more delicate crumb.
honey, such as orange blossom honey → Maple syrup, agave nectar, or additional granulated sugar (use 2 tablespoons more sugar). Honey adds moisture and subtle sweetness. Maple syrup contributes depth; agave is milder. Extra sugar works but makes the cake slightly drier.